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Some ideas by reading the excellent book by Centenaro "Personal branding" (Hoepli, 2010): an example of how our day is full of Brand

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Frittata ai carciofi, salame e... pane!



Recently, the eggs are re-entry of arrogance on my table!
often despised in favor of more elaborate dishes .... the fried egg often falls by the wayside, with a few sporadic appearances last minute space to fill the vacuum left by a quick lunch, or to appease the hungry afternoon ....
about .... have you ever tried to heat a little butter, add the beaten egg with a little milk, salt, and cook over low heat, stirring constantly, then join the truffle sauce, and then .... ''Slap''all on a slice of bread? yuhmmmm .... a true goodness!
Apart from this recipe last minute, I tell you about an omelette slurposissima, fabulous, fantastic .... in short it was realized that we liked so much? Fought to the last
spicchietto;)



Ingredients: artichokes

3 1 / 2 onion 1 clove

garlic 2 slices of white bread soaked in milk
100 gr. salami (type cacciatorino)

6 eggs 6 tablespoons grated Parmesan cheese

extra virgin olive oil salt / pepper

Clean the artichokes, recovering only the hearts and cut into slices and stems and cut into slices, then dip in acidulated water.
After being rinsed, fry in a pan with olive oil, garlic, onion, salt and pepper and if you need a bit of water tipepida. season with salt and turn off.
Mix the bread soaked in milk (no squeeze) with the sausage and add to artichokes.
Beat eggs with salt and parmesan cheese, add the mixture of artichokes and sausage, mix well and after putting oil in a frying pan, cook over low heat on both sides.

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About psychology of motivation



"Psychology of motivation", F. Rheinberg (Princeton, 2003)

advised that this book is not easy to read, or rather, not the usual text that will speak of motivation in an easy and ready to use. It 's a text used in universities and then with a methodological rigor that will engage more of the easier texts on the subject available in any bookstore, on the shelf "management."

Libri, questi ultimi, che vi forniranno chiavi di lettura istantanee da applicare al vostro day-by-day quotidiano ma che non soddisferanno la vostra curiosità, se l'avete, rivolta al capire le reali dinamiche psicologiche legate alla motivazione, che cos'è e come si esprime.

Il libro di Rheinberg parte dalla definizione di "motivazione", pensateci bene, siete convinti di sapere cosa significhi, cosa sia, ma non riuscite a spiegarlo. Il libro ci aiuta ad identificare come la motivazione, e nel dettaglio la psicologia della motivazione, si occupi principalmente di studiare perchè ci sentiamo attratti da un determinato obiettivo e del perchè persistiamo, nel tempo, in pursuing it.

The definition phase is important because it explains in simple terms what the motivation is, and especially what is not, thus avoiding the pitfalls of common language, where the concept of motivation is mixed with a variety of behaviors. So

motivation as behavior aimed towards a certain goal, towards which we move with some force sustained over time. Force frequently, and this depends dall'attrattività of our goal, which is characterized by a form of "mild obsession" that we can meet only once reached the goal.

So far nothing new, or better, you understand now why the manuals di self-motivation ci dicono quanto sia importante, per raggiungere un dato obiettivo, fissare il traguardo, calcolare la distanza e seguire un comportamento persistente e finalizzato. Questo è per definizione il comportamento motivato.

Ma mentre leggevate queste guide, questi manuali pronti all'uso, vi siete ricordati quante volte, pur armati di ferrea volontà avete abbandonato, nel tempo la vostra concentrazione e di conseguenza il vostro obiettivo. Perchè?

Le risposte date dai diversi studiosi che si sono occupati di psicologia della motivazione sono diverse; volevo segnalarvene una che sono sicuro vi farà riflettere. Secondo questa teoria, elaborata dallo psicologo McClelland U.S., there are two types of motivation: motivation

-baseline or implied, with neuro-hormonal basis, located in the right hemisphere of the brain, genetic, intrinsic, related to activities whose satisfaction is linked to the same ;

-a self-attributed motivation, linked to the image of ourselves, we want to communicate to the world. It 'a kind of motivation learned through interaction with others, and the culture in which we live.

Too complex? We simplify, there is a reason "real" things we want to do, since our birth and one built, linked to how we want to become.

Be careful, because this is the point. We return to the objectives you have left on the street. Objectives were "basic" or "self-assigned"? Giving this answer might understand why you missed the street, maybe you wanted to lose, not by chance.

Because if the reasons for a company and built the same, well, we will be happy in the things we do, and how we will achieve our goals more effectively by following the "mild obsession" we mentioned at the beginning. Otherwise

attention, stop and think and think if what you are doing is actually what you want to do (basic reasons). If not, red light, pull over, enter hand brake (if you can afford it) and covers the map with a calmness, where are you going?

Why read
If you are stunned by the dozens of books read on motivation and not have come at the head, this book will take to address this issue through a more rigorous method, mind you, you have to be "motivated" to read This text Rheinberg.

"psychology of motivation", F. Rheinberg (Princeton, 2003)

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Pasta con zucchine, patate e stracchino



I forgive you?
..... as often place more pasta than anything else .....
as you know, for now, to eat meat, do not talk about the sickness .... I still do not have a truce and what little I have to swallow, not to go down with the iron, the swallow with difficulty .... .
even, not to hear the full flavor, I avoid while chewing well to breathe .... I go diving!
and think that one of my favorite dishes is the rare steak with fleur de sal, pepper and a drizzle of extra virgin olive oil ..... will never go back to eat it?? Oh well .... let
yet to decide my hormones and then we'll see ......
yesterday listening to my throat and my appetite bigger, I tried this pasta .....
who was at the table with me was very much appreciated .... you also want to try?



Ingredients for 6: 6
romanesche zucchini (if there is also the flower, use it;)) 1 large potato

220 gr. stracchino
600 gr.
fresh semolina pasta extra virgin olive oil salt

a handful of grated parmesan


Cut the potatoes into chunks and put to boil in the pot where we're going to cook pasta.
Meanwhile, in a large pan that can contain the entire volume of the finished dish, to blow up the oil, zucchini, previously washed and cut into thin slices. Add salt, keeping them crisp. Combine the cheese and reduce heat to melt it gently, if it were to occur, dilute with a little milk.
soon as the water reaches a boil the potatoes, lower the pasta and cook.
Drain thoroughly and transfer to the pan, stir well, turn, sprinkle with the Parmesan and Serve.

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Pasta con tonno e funghi porcini



Huh .... are you satisfaction!
What?
The fact that someone replicate your recipes ...... if we are so nice and kind enough to cite, as did Parodi with me in the program "cooked and eaten"
well ....
I will not tell me what effect did ...
at times, though, it happens that someone draws, maybe put in another room and forget where he found fertile ground
... oh well .... not a problem, however, the satisfaction is great and this is my space to share a hobby ... a passion .... and
Benvenga replicas.

At the bottom right-hand column of the two video Parodi;)

the kitchen for a lifetime, but yet I had never photographed and posted ..... Well .... the time has come and it is this dish that I would like to participate in the "Contest respectable" a .... signor contest di cui vi invito a leggere direttamente nel blog di Sunflowers58 ;)


Ingredienti:
30 gr. funghi porcini secchi
160 gr. tonno sott'olio
1 spicchio aglio
150 gr. passata di pomodoro
olio extravergine
prezzemolo
sale
500 gr. pasta fresca tipo trofie


Schiacciare uno spicchio d'aglio con tutta la buccia e rosolarlo nell'olio in una larga padella.
Unire i funghi che avremo fatto rinvenire nell'acqua calda e poi sciacquato e tagliato ed il tonno.
Far insaporire un pochino ed unire la passata di pomodoro, aggiustare di sale, e cuocere coperto, a fuoco moderato.Se dovessi rendersi necessary, you can extend it with a little 'mushroom soaking water previously filtered using Garzino. Cook the pasta and finish cooking, whisking the sauce. Sprinkle with chopped parsley and serve.

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Straccetti ai funghi



Gone again ..... I wanted to tell the program Parodi, emotion felt in having to hear about my little blogghino ........ ... but, unfortunately
events have taken over .....
however, all's well that ends well ...... Remember
intervention Manuele, my eldest son?
..... well, after a week from tonsillectomy, has had a bad bleeding, fortunately after the big ..... big fright, everything went fine .....
aid and rushed to the hospital San Giovanni in Rome, it all worked out without having to go back to the operating room .... it is big enough draw the clot that had formed on the balcony to block the whole tonsil .... now it's still there ... under observation and if all goes well tomorrow we took him home ..... is a gift that doctors have promised Monday he will make his ...... because ..... 18 years!


And now .... fast recipe for a tasty second ......

Ingredients: 600 gr
. mushrooms
600 gr. Strips of beef (meat finely chopped) 1 clove garlic


chopped parsley salt and pepper olive oil


1 tablespoon flour ½ cup beef broth


After having washed and cleaned mushrooms, place them in a large pan with whole garlic cloves, olive oil, salt, pepper and chopped parsley, and cook. Now add the meat, we have "played" with his hands, blowing up quickly (a few minutes) and once browned, sprinkle with a little flour, making it rain down on all the preparation. Thin with broth, and put the lid. As soon as the creamy sauce is thickened, turn off and Serve.

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Pasta e ceci



Here's what I ciberei these days ..... soups! Exclusively ...... soups!
Me the dream just wake up in the morning, I devour the taste with a lunch and then do an encore, the trio .... and so on and so forth ....
we can say that I hate cold this year as never before and I can never get warm enough, if not .... spoon in hand when I sit at the table in front of a steaming bowl ...... E. ........................................
about soups ... ........................
TODAY at 12.40 on TV in the transmission''cooked and eaten,''Benedetta Parodi
cook my cabbage soup .... after submitting Saturday, anchovies and mozzarella quiche .................
wow .............................




But back to the recipe of the day ......
Ingredients: 400 gr
.
fresh egg noodles 300 gr.
dried chickpeas 2 cloves garlic, rosemary


extra virgin olive oil 100 gr.
tomato sauce salt / pepper


Soak the chickpeas overnight, drain, rinse well and boil them in about 3 liters of water, with a whole garlic clove and a sprig of rosemary. After about three hours, when they are cooked, remove the garlic and rosemary e passare la metà dei ceci con un passaverdure oppure al mixer, insieme alla metà del liquido di cottura. Trasferire nuovamente nella pentola con i ceci interi, aggiustare di sale e amalgamare.
In un pentolino a parte, far soffriggere l'aglio (a pezzetti o in camicia) nell'olio ed unire la passata d pomodoro, salare e far insaporire bene, appena il sughetto si restringerà un pochino, versare nei ceci.
Portare il tutto a bollore e cuocervi i tagliolini spezzati.
Servire con un filo di olio a crudo.

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Report review PMI.it

signal that the publication of my book review of "The Whole Brain Business Book" on the site PMI.it , a portal dedicated to Small and Medium Enterprises. Good reading.

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Advice to a young writer

Why a book by Vincenzo Cerami within a blog management? Because this is a book about work, work as a writer. There are books that speak of aesthetics, art, and inspiration that will make you timid, you finally block in dealing with the writing as work. Others will get the same negative result by telling you how to become a snob to do with making you feel writers, in fact, abysmal passing distance between you and the now acclaimed successful writer who decides di parlare ai suoi discepoli.

Questo libro “Consigli ad un giovane scrittore. Narrativa, cinema, teatro, radio” di Vincenzo Cerami (Garzanti, 2002) in realtà è un libro sul mestiere dello scrittore, molto pragmatico, uno dei pochi che io abbia letto, con un taglio, lasciatemi questa provocazione, “manageriale”. Manageriale inteso come “tecnologia”. Cerami, infatti, ci porta nel mondo della scrittura in modo chiaro, senza fronzoli. Si coglie l’odore del “sangue e sudore” che contraddistingue il lavoro dello scrittore nella sua accezione più artigianale.

Artisans of writing that are based on the five percent of creative imagination, work for the remainder of the plot novantacinquepercento the construction, renovation, repair and fight with every single word to turn that into something concrete cinquepercento.

This makes the less glamorous work of the writer? On the contrary, that is why I consider this book essential for anyone wishing to address the world of writing in a rigorous way.

With a continuous return to the world of literature, theater, film and radio, Vincent Cerami will accompany us in becoming, if not good writers, readers will surely remember. Maybe we will expose that liked best seller for all of our office but we left that feeling of having needlessly spent money and time to read it.

example? The views of the writer, first or third person? Be careful because this is the first big stylistic difference of the system of a text. The first person, much used in modern literature, psychology, introspection can bring out the inner world of your character at the expense of overview. Think of the third person used by the great writers of the nineteenth century, the frescoes spanning epic choral portrait, the passing of the seasons and ages, cultural and social movements. This is an example of a tool of the trade that you can put in your mailbox by reading this book.

another example, there has always been a little 'fear of the word "metonymy"; you have given the list of rhetorical figures handled with great skill by some Masons of literature? Well, think about the most trivial of yellow television broadcast in prime time on any general channel on television. The main character fights with someone who threatens to kill, the two leave the scene change. What is metonymy? It 's the promise of something, the fight with death threat, will certainly a later development in the course of the show, this will be something in the mind of the spectator who will expect something to happen throughout history. Simple no?

Why read it:

is not an act of love for the art itself, there is talk of internal voices that we wake up at night and force you to write under the leading voice of a spirit. Here we talk about work and method where the concept of passion is not associated with the concept di “scrittori si nasce” ma a quello di fatica, impegno, costanza, lavoro e ancora lavoro. Tutto qui.

“Consigli ad un giovane scrittore. Narrativa, cinema, teatro, radio” , Vincenzo Cerami (Garzanti, 2002)

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Pasta con zucca e scarola



La settimana è volata... ed è da domenica che non aggiorno il blog.... più che di cibo, potrei scrivere di valori, dosaggi, digiuni, therapies, interventions ... etc. .. etc. ...
In other words, besides having done inside and outside the medical and analist for the controls to the "Beans" (by the way, everything goes well, I'm officially in the ninth week, virtually took office a few days before ... that's why !;)) we were able to do the tonsillectomy also Manu .... despite the continuing fallout, this time it's gone ... suitable for surgery Wednesday, he pulled his thoughts too;)
Since my sickness , they continue to lord it and my desire to cook is at its lowest terms, finding in my drafts, I found this first course, now tried and tested, copied by his friend Cindy ....
Try you too .....

INGREDIENTS:
500gr. Pumpkin
1 head escarole 1 shallot


a handful of raisins a handful of pine nuts walnuts

some salt and pepper olive oil

a pinch of hot pepper or ginger (optional)
350gr. short pasta grated parmesan





Clean the pumpkin and cut into slices.
Cuocerla al dente in una pentola di acqua salata per pochi minuti.
In una larga padella, soffriggere leggermente lo scalogno nell'olio.
Aggiungere la scarola tagliata e farla saltare brevemente, si ridurrà subito.
Aggiungere la zucca scolata, ma non troppo, e poi l'uvetta.
Amalgamare i sapori e aggiustare di sale e pepe, a piacere aggiungere il pizzico di peperoncino o zenzero. Aggiungere anche le noci e i pinoli e speg nere il fuoco.
Nel frattempo cuocere e scolare la pasta al dente.
Spadellare brevemente, Serve and sprinkle with Parmesan pleasure.

This recipe is in the WHB # 270 hosted by

of Cynthia Cindystar
Thanks to Haali, international organizations, to
Brii , Italian organizations and
Kalyn, the founder of the event.

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Pollo alla cacciatora



How long is the life of foodblogger ...... ahahahahah, I'm scherzandoooooo!!
I mean that in these days, my stomach does somersaults and decided to put the meat ban ....
so ... post some recipes that are waiting in the draft .... or join the blog to look at the pictures (especially when you are feeling nausea maggiomente) is now half prick ....... and
Alura ....... fast, fast ... I speak of a traditional dish ..... I do now, because surely not resurface at my table for the next seven months, we know that if you do not already you know, I highly recommend ....
in normal times is one of my dishes favorite and is always appreciated by our customers .....



Ingredients for six persons:
2 kg chicken pieces
750 gr. datterini
cherry tomatoes or 180 gr.
pitted black olives 1 glass of white wine sage


rosemary 1 clove garlic salt and pepper

olive

Crush the clove of garlic in a large pan that will comfortably hold all the chicken, add the sage and rosemary and sauté a bit '. Add the chicken and cook it over high heat, turning it from all sides. When beautiful color, deglaze with the wine (hot) and when it has evaporated, add the chopped tomatoes and half the olives, season with salt and pepper, cover and cook over medium heat until completely cooked, if the fund were too dry, add the hot stock (even hot water is fine)

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Muffin ai mirtilli.....ma anche no!



Beautiful London .....
New Year, we were granted four days in the fantastic city .....
seemed to be on a carousel, and fast-paced up and down the underground with constantly changing scenarios e. .....
a strange feeling of malaise ...
we can say that being unaware of the hormonal storm I have fully enjoyed the holiday, so much so 'that came home I had promised to return soon ....
maybe they ............. from Starbucks .....( there is one every 100 meters), where in addition to the mythical "frappuccino" you can find some muffin fantastic ....
though, the queen of the muffin is only one for me .......
this recipe comes from the last book .... unfortunately still not translated into Italian ... -Mythical town of London .......
Nigella docet ..




Ingredients: 150 gr
. 00
flour 100 gr. cornmeal (foil)
150 gr.
sugar 2 teaspoons baking powder
1 / 2 teaspoon baking soda
125 gr. seed oil
125 gr. di latticello (buttermilk) ma come Nigella consiglia, va bene anche yogurt bianco (io muller)
1 uovo
100 gr. mirtilli ( ho usato 50 gr. di mirtilli sciroppati)

Accendere il forno a 200°. In una ciotola, mescolare tutti gli ingredienti secchi, con l'aiuto di una forchetta. In un'altra ciotola, sbattere velocemente tutti gli umidi (compresi i mirtilli) ed incorporarli poi a quelli secchi, mescolando velocemente.
I muffin non devono essere mescolati molto, per evitare che risultino duri. Nigella ricorda che anche se compaiono dei grumi, non dobbiamo toglierli, anzi determineranno la buona riuscita del muffin.
Riempire gli appositi pirottini per 3/4 ed infornare a forno caldo (200°) per 20 / 30 minutes.
Do the toothpick test before churning.



I found them delicious, thanks to the special use of corn flour that gives something scrocchiarella a soft preparation. The title refers to the fact that, in my opinion instead of the blueberries, if desired, you can use any other fruit ....

Some tips for storing:
If not eaten immediately, will keep for a couple of days in an airtight container in layers with parchment paper. You can warm up for 5 / 8 minutes in the oven before serving.

You can freeze up to 2 months before being thawed on a rack for 3 / 4 hours at room temperature and heat as above.